Chocolate Brownies with Heavy Cream and Cocoa Powder

• 100 grams Plain flour
• 40 grams Pure cocoa powder
• 1/2 tsp Baking powder (optional)
• 50 grams Muscovado sugar (or caster sugar)
• 100 ml Milk or soy milk
• 80 ml Double cream (about 37% fat content)
• 1 tbsp Honey

1. At Step 6 and 7, I compare the results with and without baking powder.
2. Compare the photo and decide which version you'd like to make.
3. Preheat the oven to 170 degrees C.
4. Put all the ingredients in a bowl and mix.
5. Sift the dry ingredients and stir lightly with a plastic spatula.
6. Add crushed walnuts or biscuits if you like here.
7. Pour the batter into a cake tin and bake for 30 to 40 minutes.
8. With baking powder: the cake rises and looks like a pound cake.
9. Without baking powder, it doesn't rise so much.
10. Without Baking powder: compare to the cake in the top photo (with baking powder).
11. It looks very dense and heavy.
12. Choose whichever one you like.
13. How to store: after it has cooled, wrap the brownie with cling film tightly and store in cool place.

flour, cocoa, baking powder, muscovado sugar, milk, cream, honey

Taken from cookpad.com/us/recipes/154769-chocolate-brownies-with-heavy-cream-and-cocoa-powder (may not work)